Isolation of Pectin from coffee pulp Arabica Gayo for the development of matrices membrane

8th Annual International Conference 2018 on Science and Engineering

工业技术（总论）

Hasanah, U.^1^2 ; Setyowati, M.^3 ; Edwarsyah^2 ; Efendi, R.^4 ; Safitri, E.^4 ; Idroes, R.^4^5 ; Heng, L.Y.^6^7 ; Sani, N.D.^8

School of Mathematics and Applied Sciences, Syiah Kuala University, Kopelma Darussalam, Banda Aceh

23111, Indonesia^1

Department of Fishery, Faculty of Fishery and Ocean Science, Teuku Umar University, West Aceh

23615, Indonesia^2

Department of Agronomy, Faculty of Agriculture, Teuku Umar University, West Aceh

23615, Indonesia^3

Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Syiah Kuala, Banda Aceh

23111, Indonesia^4

Department of Pharmacy, Faculty of Mathematics and Natural Sciences, University of Syiah Kuala, Banda Aceh

23111, Indonesia^5

School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia^6

Southeast Asia Disaster Prevention Research Initiative (SEADPRI-UKM), LESTARI, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia^7

Sanichem Resources, 6/1A Mercato Enstek, Bandar Estek Negeri Sembilan

71060, Malaysia^8

关键词: Coffee pulp;    Extraction conditions;    Extraction time;    High methoxyl pectins;    Optimum ratio;    Smooth surface;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/523/1/012014/pdf
DOI  :  10.1088/1757-899X/523/1/012014

学科分类：工业工程学

来源: IOP

【 摘 要 】

Pectin from Arabica Gayo coffee pulp has been successfully isolated using citric acid as a solvent. The pectin extracted from the coffee pulp is determined by the extraction conditions. This study aims to produce pectin from dried coffee extract using citric acid using two factors, namely the difference factor of citric acid (1: 5 and 1: 20 b/v) and extraction time 75 and 150 minutes. The optimum ratio of Arabica Gayo coffee pulp with citric acid was 1:20 b/v with rendemen 7,8 % with 125 minute extraction time and at the temperature of 80 ° C and pH 4. The methoxyl content of isolated pectin was 12.71 % and has been determined as high methoxyl pectin (HMP). The result of analysis with FTIR is known that the extract produced is pectin with comparison with pectin standard. The pectin has been used as a matrix membrane and showed its smooth surface gel form and smaller diameter from scanning electron microscopy (SEM).1